"of fruits and street food. A strong mustard can make the eyes water, and sting the tongue, palate, and throat. Home-made mustards may be hotter and more intensely flavored than most commercial preparations. Any part of the mustard plant can also, rarely, cause allergic reactions in some people, including anaphylaxis. Since 2005, packaged food in the European Union must show on its label if it contains mustard. <br> Mustard (condiment) Mustard is a condiment made from the seeds of a mustard plant (white/yellow mustard, ""Sinapis alba""; brown/ Indian mustard, ""Brassica juncea""; or black mustard, ""Brassica nigra""). The whole, ground, cracked,"
"Aroma compound An aroma compound, also known as an odorant, aroma, fragrance, or flavor, is a chemical compound that has a smell or odor. A chemical compound has a smell or odor when it is sufficiently volatile to be transported to the olfactory system in the upper part of the nose. Generally molecules meeting this specification have molecular weights of less than 300. Flavors affect both the sense of taste and smell, whereas fragrances affect only smell. Flavors tend to be naturally occurring, and fragrances tend to be synthetic. Aroma compounds can be found in food, wine, spices, floral scent,"
"Chloromethane Chloromethane, also called methyl chloride, Refrigerant-40, R-40 or HCC 40, is a chemical compound of the group of organic compounds called haloalkanes. It was once widely used as a refrigerant. It is a colorless extremely flammable gas with a mildly sweet odor. Due to concerns about its toxicity, it is no longer present in consumer products. Chloromethane was first synthesized by the French chemists Jean-Baptiste Dumas and Eugene Peligot in 1835 by boiling a mixture of methanol, sulfuric acid, and sodium chloride. This method is similar to that used today. Chloromethane is the most abundant organohalogen, anthropogenic or natural,"
"Sotolon Sotolon (also known as sotolone) is a lactone and an extremely powerful aroma compound, with the typical smell of fenugreek or curry at high concentrations and maple syrup, caramel, or burnt sugar at lower concentrations. Sotolon is the major aroma and flavor component of fenugreek seed and lovage, and is one of several aromatic and flavor components of artificial maple syrup. It is also present in molasses, aged rum, aged sake and white wine, flor sherry, roast tobacco, and dried fruiting bodies of the mushroom ""Lactarius helvus"". Sotolon can pass through the body relatively unchanged, and consumption of foods"
"Chloroethane Chloroethane or monochloroethane, commonly known by its old name ethyl chloride, is a chemical compound with chemical formula , once widely used in producing tetraethyllead, a gasoline additive. It is a colorless, flammable gas or refrigerated liquid with a faintly sweet odor. Chloroethane is produced by hydrochlorination of ethene: At various times in the past, chloroethane has also been produced from ethanol and hydrochloric acid, or from ethane and chlorine, but these routes are no longer economical. Some chloroethane is generated as a byproduct of polyvinyl chloride production. Should demand for chloroethane continue to fall to the point where"
"Camphene Camphene, the chemical, not to be confused with camphine, the burning fluid lamp fuel. Camphene is a bicyclic monoterpene. It is nearly insoluble in water, but very soluble in common organic solvents. It volatilizes readily at room temperature and has a pungent smell. It is a minor constituent of many essential oils such as turpentine, cypress oil, camphor oil, citronella oil, neroli, ginger oil, and valerian. It is produced industrially by catalytic isomerization of the more common alpha-pinene. Camphene is used in the preparation of fragrances and as a food additive for flavoring. Its mid-19th century use as a"
"form primary oxidation products. These chemicals are not directly responsible for the objectionable taste. Instead, they subsequently further decompose to secondary oxidation products including ""alcohols, acids, ketones, lactones and unsaturated hydrocarbons which produce the [warmed-over flavor]."" Many of these compounds, including pentanal, hexanal, pentylfuran, 2-pentylfuran, 2-octenal and 2,3-octanedione have a strong odor and can be tasted at concentrations as low as 1 part per billion. Warmed-over flavor can be prevented by the addition of preservatives to processed meat. Many of the preservatives are antioxidants, ranging from tocopherols (related to vitamin E) to plum juice to industrial additives such as butylated"
"Limonene Limonene is a colorless liquid aliphatic hydrocarbon classified as a cyclic monoterpene, and is the major component in the oil of citrus fruit peels. The -isomer, occurring more commonly in nature as the fragrance of oranges, is a flavoring agent in food manufacturing. It is also used in chemical synthesis as a precursor to carvone and as a renewables-based solvent in cleaning products. The less common -isomer is found in mint oils and has a piny, turpentine-like odor. Limonene takes its name from the peel of the lemon. Limonene is a chiral molecule, and biological sources produce one enantiomer:"
"Loops. Caramel is a natural food dye; the industrial form, caramel colouring, is the most widely used food colouring and is found in foods from soft drinks to soya sauce, bread, and pickles. Flavour in food is important in how food smells and tastes to the consumer, especially in sensory analysis. Some of these products occur naturally like salt and sugar, but flavour chemists (called a ""flavourist"") develop many of these flavours for food products. Such artificial flavours include methyl salicylate which creates the wintergreen odor and lactic acid which gives milk a tart taste. Food additives are substances added"
"War I the use of cacodyl as poison gas was considered, but it was never used in the war. Inorganic chemists discovered the properties of cacodyl as a ligand for transition metals. Cacodyl Cacodyl, also known as dicacodyl or tetramethyldiarsine, (CH)As—As(CH), is an organoarsenic compound that constitutes a major part of ""Cadet's fuming liquid"" (named after the French chemist Louis Claude Cadet de Gassicourt). It is a poisonous oily liquid with an extremely unpleasant garlicky odor. Cacodyl undergoes spontaneous combustion in dry air. Cacodyl is also the name of the functional group or radical (CH)As. A mixture of dicacodyl and"
"with methyllithium followed by addition of TMED. Methylcyclopentadienyl manganese tricarbonyl is a half-sandwich compound used as a gasoline additive. In the same group 7 elements technetium is a radioactive synthetic element and little explored. Organorhenium compounds can be found with oxidation states +4 and +5. An important starting material is dirhenium decacarbonyl, which can be synthesized by carbonylation of rhenium(VII) oxide. Methylrhenium trioxide is used as a catalyst. Organomanganese chemistry Organomanganese chemistry is the chemistry of organometallic compounds containing a carbon to manganese chemical bond. In a recent review Cahiez et al. argue that as manganese is cheap and benign"
"in speed, intensity and extent. A soldier could evade bullets and shells by taking cover but gas followed him, seeped into trenches and dugouts and had a slow choking effect. A British soldier wrote, The gas was quickly identified as chlorine by an experimental laboratory established at General Headquarters on 27 April, by professors Watson, Haldane and Baker. In the first week of May, Watson and Major Cluny McPherson of the Newfoundland Medical Corps sent an anti-gas helmet to the War Office for approval. The helmet was a flannel bag soaked in glycerine, hyposulphite and sodium bicarbonate and known as"
"Coronation chicken Coronation chicken is a combination of precooked cold chicken meat, herbs and spices, and a creamy mayonnaise-based sauce. It can be eaten as a salad or used to fill sandwiches. Normally bright yellow, coronation chicken is usually flavoured with curry powder or paste, although more sophisticated versions of the recipe are made using fresh herbs and spices and additional ingredients such as flaked almonds, raisins, and crème fraîche. The original dish used curry powder, as fresh curry spices were almost unobtainable in post-war Britain. Constance Spry, an English food writer and flower arranger, and Rosemary Hume, a chef,"
"finished product to facilitate storage life. This condiment is traditionally sold in balls or patties that can be kept for several months at a time in the case of the best quality. It is a traditional cooking ingredient used across West Africa, although the less traditional bouillon cube, specifically the Maggi brand rivals it in popularity. African Potash (potassium carbonate) is a native salt used for flavoring and to expedite the cooking time for some foods by cooks, it is made from wood-fire ashes in an ancient process that was once used by pioneer settlers in North America. Vegetables are"
"Pinacolone Pinacolone (3,3-dimethyl-2-butanone) is an important ketone in organic chemistry. It is a colorless liquid and has a slight peppermint- or camphor- odor. It is a precursor to triazolylpinacolone in the synthesis of the fungicide triadimefon and in synthesis of the herbicide metribuzin. The molecule is an unsymmetrical ketone. The α-methyl group can participate in condensation reactions. The carbonyl group can undergo the usual reactions (hydrogenation, reductive amination, etc.). It is a Schedule 3 compound under the Chemical Weapons Convention 1993, due to being related to pinacolyl alcohol, which is used in the production of soman. It is also a"
"slightly peppery smell with a hint of nutmeg. Recados are seasoning pastes, based on achiote (recado rojo) or a mixture of habanero and charcoal called chirmole both used on chicken and pork. Recado rojo is used for the area’s best-known dish, cochinita pibil. Pibil refers to the cooking method (from the Mayan word ""p'ib"", meaning ""buried"") in which foods are wrapped, generally in banana leaves, and cooked in a pit oven. Various meats are cooked this way. Habaneros are another distinctive ingredient, but they are generally served as (or part of) condiments on the side rather than integrated into the"
"perfumes, fragrance oils, and essential oils. For example, many form biochemically during the ripening of fruits and other crops. In wines, most form as byproducts of fermentation. Also, many of the aroma compounds play a significant role in the production of flavorants, which are used in the food service industry to flavor, improve, and generally increase the appeal of their products. An odorizer may add a detectable odor to a dangerous odorless substance, like propane, natural gas, or hydrogen, as a safety measure. Note: Carvone, depending on its chirality, offers two different smells. High concentrations of aldehydes tend to be"
"Herbs and spices included capers, coriander, cumin and black cumin, dill, dwarf chicory, hyssop, marjoram, mint, black mustard, reichardia, saffron and thyme. Some seasonings were imported, such as myrrh, galbanum, saffron and cinnamon, but their high cost limited their widespread use. Spices for special feasts were imported by the wealthy and royalty from Arabia and India, and were highly valued. These included various types of pepper, and ginger. Another seasoning was vinegar, which was produced by extra fermentation of new wine. It was used for seasoning foods, pickling vegetables, and medicinal purposes. Storing water and food was critical for survival,"
"fuel for lamps was limited by its explosiveness. Camphene Camphene, the chemical, not to be confused with camphine, the burning fluid lamp fuel. Camphene is a bicyclic monoterpene. It is nearly insoluble in water, but very soluble in common organic solvents. It volatilizes readily at room temperature and has a pungent smell. It is a minor constituent of many essential oils such as turpentine, cypress oil, camphor oil, citronella oil, neroli, ginger oil, and valerian. It is produced industrially by catalytic isomerization of the more common alpha-pinene. Camphene is used in the preparation of fragrances and as a food additive"
"Grenadine Grenadine is a commonly used, non-alcoholic bar syrup, characterized by a flavor that is both tart and sweet, and by a deep red color. It is popular as an ingredient in cocktails, both for its flavor and to give a reddish/pink tint to mixed drinks. The name grenadine originated from the French word ""grenade"" which means pomegranate, with ""pomme"" meaning apple and ""granate"" derived from the Italian word for seeds. Grenadine was originally prepared from pomegranate juice, sugar, and water. As grenadine is subject to minimal regulation, its basic flavor profile can alternatively be obtained from a mixture of"
"Propylene glycol Propylene glycol (IUPAC name: propane-1,2-diol) is a synthetic organic compound with the chemical formula CHO. It is a viscous, colorless liquid which is nearly odorless but possesses a faintly sweet taste. Chemically it is classed as a diol and is miscible with a broad range of solvents, including water, acetone, and chloroform. It is produced on a large scale and is primarily used in the production of polymers, but also sees use in food processing, and as a process fluid in low-temperature heat-exchange applications. In the European Union, it has the E-number E1520 for food applications. For cosmetics"
"various fuels and colorants to achieve desired effects. The choice of fuel is largely dependent on the effects desired. In large stationary pieces, propane gas is a popular fuel. Gas escaping from its container can be set alight. Different plumbing, pressures, nozzles alter the nature of the flames. Controlling how the propane mixes with the oxygen in the air is important. Liquid fuels like alcohol, methanol, kerosene, mixes of kerosene and diesel, and others, can produce spectacular results. Extra precautions must be taken with liquids because they fall and splash, while gasses usually dissipate. Most colorants are solids ground into"
"(used as condiment). They also used horsemint (used as condiment), juniper berries, Lamb's-quarters leaves, locust flowers, locust pods, mesquite pods, mint (used as condiment), mulberries, pennyroyal (used as condiment), pigweed seeds (used for flatbread), pine inner bark (used as a sweetener), pinyon pine nuts, prickly pear fruit (dethorned and roasted), purslane leaves, raspberries, sage (used as condiment), screwbeans, sedge tubers, shepherd's purse leaves, strawberries, sunflower seeds, tumbleweed seeds (used for flatbread), vetch pods, walnuts, western white pine nuts, western yellow pine nuts, white evening primrose fruit, wild celery (used as condiment), wild onion (used as condiment), wild pea pods, wild"
"with higher oxygen levels or eventually die. This effect can drastically reduce the amount of usable aquatic habitat. Reductions in DO levels can reduce or eliminate bottom feeder populations, create conditions that favor a change in a community’s species profile, or alter critical food-web interactions. Propylene glycol Propylene glycol (IUPAC name: propane-1,2-diol) is a synthetic organic compound with the chemical formula CHO. It is a viscous, colorless liquid which is nearly odorless but possesses a faintly sweet taste. Chemically it is classed as a diol and is miscible with a broad range of solvents, including water, acetone, and chloroform. It"
"Sulfur mustard Sulfur mustard, commonly known as mustard gas, is the prototypical substance of the sulfur-based family of cytotoxic and vesicant chemical warfare agents known as the sulfur mustards, which can form large blisters on exposed skin and in the lungs. They have a long history of use as a blister-agent in warfare and along with organoarsenic compounds are the most well-studied such agents. Related chemical compounds with similar chemical structure and similar properties form a class of compounds known collectively as sulfur mustards or mustard agents. Pure sulfur mustards are colorless, viscous liquids at room temperature. When used in"
"Sulfur mustard Sulfur mustard, commonly known as mustard gas, is the prototypical substance of the sulfur-based family of cytotoxic and vesicant chemical warfare agents known as the sulfur mustards, which can form large blisters on exposed skin and in the lungs. They have a long history of use as a blister-agent in warfare and along with organoarsenic compounds are the most well-studied such agents. Related chemical compounds with similar chemical structure and similar properties form a class of compounds known collectively as sulfur mustards or mustard agents. Pure sulfur mustards are colorless, viscous liquids at room temperature. When used in"
"HN1 (nitrogen mustard) Bis(2-chloroethyl)ethylamine is the organic compound with the formula CHN(CHCHCl). Often abbreviated HN1, it is a powerful vesicant and a nitrogen mustard gas used for chemical warfare. HN1 was developed in the 1920s and 1930s to remove warts and later as a military agent. Because of the latter use, it is a Schedule 1 chemical within the Chemical Weapons Convention and therefore use and production is strongly restricted. It has never been used in warfare. It is an oily liquid with a colorless to pale yellow appearance and a faint fishy or musty odor. HN1 is also an"
"Dough conditioner A dough conditioner is any ingredient or chemical added to bread dough to strengthen its texture or otherwise improve it in some way. Dough conditioners may include enzymes, yeast nutrients, mineral salts, oxidants and reductants, and emulsifiers. Examples of dough conditioners include ascorbic acid, distilled monoglycerides, citrate ester of monoglycerides, diglycerides, ammonium chloride, enzymes, diacetyl tartaric acid ester of monoglycerides or DATEM, potassium bromate, calcium salts such as calcium iodate, L-cystine, L-cysteine HCl, glycerol monostearate, azodicarbonamide, sodium stearoyl lactylate, sucrose palmitate or sucrose ester, polyoxyethylene sorbitan monostearate or polysorbate, soybean lecithin, and soybean lecithin enriched with lysophospholipids. Less"
"ingredient in a variety of dishes; it can commonly be found in salad dressings and squeezed over cooked meat or vegetables. A variety of flavours can be derived from different parts and treatments of citrus fruits. The rind and oil of the fruit is generally very bitter, especially when cooked, and so is often combined with sugar. The fruit pulp can vary from sweet to extremely sour. Marmalade, a condiment derived from cooked orange and lemon, can be especially bitter, but is usually sweetened to cut the bitterness and produce a jam-like result. Lemon or lime is commonly used as"
"not protonate the molecule. Arsabenzene Arsabenzene (IUPAC name: arsinine) is an organoarsenic heterocyclic compound with the chemical formula CHAs. It belongs to a group of compounds called heteroarenes that have the general formula CHE (E= N, P, As, Sb, Bi). This air sensitive liquid has an onion odor, and it decomposes on heating. Arsabenzene is also an ambidentate ligand that prefers to coordinate using η(As)- or η(π)-routes. The study of arsabenzene and related compounds was an important step in the understanding of compounds that contain multiple bonds between carbon and heavier elements. The study of heteroarenes was begun by Märkl,"
"in fungicides, herbicides, and pesticides. Pinacolone Pinacolone (3,3-dimethyl-2-butanone) is an important ketone in organic chemistry. It is a colorless liquid and has a slight peppermint- or camphor- odor. It is a precursor to triazolylpinacolone in the synthesis of the fungicide triadimefon and in synthesis of the herbicide metribuzin. The molecule is an unsymmetrical ketone. The α-methyl group can participate in condensation reactions. The carbonyl group can undergo the usual reactions (hydrogenation, reductive amination, etc.). It is a Schedule 3 compound under the Chemical Weapons Convention 1993, due to being related to pinacolyl alcohol, which is used in the production of"
"Cacodyl Cacodyl, also known as dicacodyl or tetramethyldiarsine, (CH)As—As(CH), is an organoarsenic compound that constitutes a major part of ""Cadet's fuming liquid"" (named after the French chemist Louis Claude Cadet de Gassicourt). It is a poisonous oily liquid with an extremely unpleasant garlicky odor. Cacodyl undergoes spontaneous combustion in dry air. Cacodyl is also the name of the functional group or radical (CH)As. A mixture of dicacodyl and cacodyl oxide ((CH)As—O—As(CH)) was first prepared by Cadet by the reaction of potassium acetate with arsenic trioxide. A subsequent reduction yields a mixture of several methylated arsenic compounds including dicacodyl. The reaction"
"Popular botanicals or flavouring agents for gin, besides the required juniper, often include citrus elements, such as lemon and bitter orange peel, as well as a combination of other spices, which may include any of anise, angelica root and seed, orris root, licorice root, cinnamon, almond, cubeb, savory, lime peel, grapefruit peel, dragon eye (longan), saffron, baobab, frankincense, coriander, grains of paradise, nutmeg, cassia bark or others. The different combinations and concentrations of these botanicals in the distillation process cause the variations in taste among gin products. Chemical research has begun to identify the various chemicals that are extracted in"